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Glazed rainbow carrots with rosemary gremolata recipe

Glazed rainbow carrots with rosemary gremolata recipe

1 rating

Created by The Tesco Real Food team

Upgrade your roast lunch sides with this citrus-sweet recipe using vibrant rainbow carrots, finished with a herby, zingy gremolata. Pretty to look at and packed with flavour, this is a real star side that you'll be making for every Sunday lunch! See method

Ingredients

  • 40g unsalted butter
  • 1 orange, zested and juiced
  • 2 tbsp maple syrup
  • 450g pack Tesco Finest Rainbow Carrots, halved lengthways
  • 1 lemon, zested and juiced
  • 1 large garlic clove, crushed
  • 15g rosemary, finely chopped
  • 30g pack flat-leaf parsley, finely chopped
1 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    470kj
    113kcal     6%

  • Fat

    6g 9%

  • Saturates

    4g 18%

  • Sugars

    10g 11%

  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 12.2g Protein 0.8g Fibre 3.5g

Method

  1. Melt the butter in a large, lidded frying pan over a medium heat. Add the orange juice, maple syrup and a splash of water. Add the carrots, season well and toss to coat. Cover and cook for 15-16 mins until tender but still retaining some bite.
  2. Meanwhile, make a gremolata by combining the lemon zest and half the juice with the orange zest, garlic and chopped herbs; season. 3 When the carrots are cooked, transfer to a serving dish, spooning over the juices and the gremolata to serve.
  3. When the carrots are cooked, transfer to a serving dish, spooning over the juices and the gremolata to serve.

See more Roast side dishes

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